You son of a b**** how in the hell do you get such good sets. I've never even seen cubes like that professionally. Although I'm being dramatic I do want to know how you get such good sets!!

BTW I use LH100 at what the manuf recommends for Parm .12 grams per gallon. I've read to rehydrate lipase at least 30 minutes before adding in some water, about a cup should be alright, then add it after ripening, right before adding rennet. Add it mix real good, then add your rennet.

P.S. recipe details? Store bought? How long ripen, how much and what kind rennet, how long let set?

Logged

Life is like a box of chocolates sometimes too much rennet makes you kill people.

After innoculation, I let the milk acidify for 30 min. Some recipes call for double this. I guess what I need to understand is what happens after 30 min. What milestone are we looking for as an indicator for when to add rennet?

I noticed that according to the CHR Parmesan guidebook, the pH at the beginning of the rennet phase should be around pH6.45-6.5. My pH was down to pH6.45 berfore i even added the culture. I think i was a bit messed up from the get go. So, I am not sure what is up with that. Would CaCL2 acidify my milk?

I aslo suspect that I added too much culture, I added the following:

3/4 tsp TA613/4 tsp LH100

That is 1.5tsp of culture. Is that right?

My final pH was 5.90. I think that is too low.

One more thing, given that i am coming off a pretty wicked flu/cold/monkey virus/avian bird flu/ebola/polio/plague variant, my nose is not working well, so cannot tell if the off smell i detect is my defective sniffer, or real.